Tags
Baking, Christmas, English Kitchen Baking, Food, Food photography, Hazelnut cake recipe, NR11, Nutella cake recipe
Made up of just six ingredients, this recipe is blissfully easy. We call it Nana’s hazelnut cake and it’s something of a Christmas Eve tradition. Best served in front of an open fire, with a cup of toasty mulled wine.
Nana’s hazelnut cake recipe
- 4 eggs, separated
- 8 oz caster sugar
- 2 tbsp fresh breadcrumbs
- 8 oz hazelnuts, ground
- 1 tbsp water
- 175 ml Nutella (or chocolate buttercream)
- Lightly grease and line the base of two round cake tins.
- Whisk the eggs whites until stiff.
- In a separate bowl, beat the egg yolks with the sugar until light and creamy.
- Add the breadcrumbs and water to the egg yolks. Continue beating and then mix in the hazelnuts.
- Fold the eggs whites into the egg yolk mix until mixed through.
- Divide the mixture evenly between the two cake tins.
- Bake at 200°C for 25 minutes, or until an inserted skewer comes out clean.
- Leave to cool slightly for 10 minutes and then turn out onto a wire cooling rack.
- Once completely cool, sandwich the two sponge layers together with a layer of Nutella.
- To finish, lightly dust with a sprinkle of icing sugar.
Cost of ingredients: £4.05, makes one cake
Mouthwatering!
yum!
So often the simplest recipes are best! This cakes sounds homey and delicious, and the chocolate filling a bit of a tasty surprise. The title caught my eye because I’m now “Nana” – maybe I should start a tradition of making this for my family!
Well congratulations to you! By all means, you would be more than welcome to adopt Nana’s cake. It’s quite a well travelled cake, since it must have originated from Austria pre-War, before settling in the UK; although, I’m pretty sure the early version didn’t contain Nutella!
Great blog and cute photos, I’m glad I came across it today. :•)
That’s sweet of you – I’m glad you found the blog too!
Absolutely love hazelnuts so this just might be my foray into baking a cake – for the first time in years. I’m always cooking for one so I have to bake small.
It’s a really good cake, for nut-lovers and squirrels alike, and keeps well in the fridge, so I really hope you give it a go! Hannah